Almond Logs Dipped in Chocolate
Submitted by mswinters
Elegant almond paste cookies piped into logs, baked until golden, then dipped in chocolate and chopped almonds. Bakery-style treats perfect for gift-giving.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minButter and almond paste beat together into a smooth, pipeable dough enriched with powdered sugar and egg yolks.
Piping the dough through a pastry bag creates uniform logs that bake up with crisp edges and tender centers.
Once cooled, the ends or tops get dipped in melted chocolate, then rolled in chopped almonds for a professional finish that looks like it came from an upscale bakery.
Pro Tips
- Beat almond paste and butter thoroughly to eliminate lumps before adding other ingredients
- Use a pastry bag with half-inch opening for logs that are substantial but not too thick
- Cool cookies completely before dipping or the chocolate will melt and slide off
- Work quickly when dipping in chocolate and almonds so the coating sets evenly
Ingredients
Directions
Preheat oven to 350℉ (180℃); line cookie sheets with parchment paper.
In a large mixer bowl, combine the butter and almond paste.
Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
Add the powdered sugar, egg yolks, almond extract and vanilla extract.
Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed.
Place the dough in a pastry bag with a ½-inch opening.
Pipe onto the cookie sheets forming 2 ½ to 3-inch logs.
Bake for 13 to 17 minutes, or until the edges are very lightly browned.
Cool completely on parchment paper.
In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth.
Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds.
Place on waxed paper until set. Penny Halsey
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